CN1510122A - Leben wine series products and leben wine beverage series products - Google Patents
Leben wine series products and leben wine beverage series products Download PDFInfo
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- CN1510122A CN1510122A CNA021581592A CN02158159A CN1510122A CN 1510122 A CN1510122 A CN 1510122A CN A021581592 A CNA021581592 A CN A021581592A CN 02158159 A CN02158159 A CN 02158159A CN 1510122 A CN1510122 A CN 1510122A
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Abstract
A sour milk wine series and a sour milk wine beverage series are disclosed. Said sour milk wine contains sour milk (25-72%), wine (28-75%) and others (0-15%). Said sour milk wine beverage contains sour milk (75-98%), wine (2-25%) and others (0-15%). Said others are chosen from 26 materials including oligose, organic acid, Chinese-medicinal materials, granular white sugar, etc. Its advantages are health-care action and rich nutrients.
Description
Technical field
The present invention relates to the preparation of yogurt milk wine, or with the alcoholic beverage of hybrid system preparation, or add the preparation of the alcoholic beverage of flavoring, specifically is a kind of sour milk liquor series product and sour milk Wine series product.
Background technology
Existing market sour milk and wine stand-alone product kind separately is more, production technology is also very ripe, but both are organically combined and be processed into stable sour milk wine and sour milk Wine product still belongs to blank, it is unique especially further to incorporate health-image especially on this basis.
Chinese patent 1124765A disclosed " a kind of brew method of fermented milk ", be to be main raw material with fresh milk or skim-milk and sucrose, be equipped with the protein powder auxiliary material, utilization mixes the mother starter of cultivating by purebred milk-acid bacteria and yeast, makes a kind of senior novel fermentation fermented milk that contains the high nutrition of alcohol, high health-care effect and good hobby through fermentation.
Chinese patent 1061512A discloses " production method of sour milk soft drink ", be that yogurt milk is stirred, and add fruit juice or almond milk, sucrose, glucose, honey, essence, sanitas, antioxidant, emulsifying agent, stablizer etc., be diluted to goods with Soda Ash Light 99.2min. or sterilized water again.
Chinese patent 1060198A discloses " manufacturing of milk-containing carbonating beverage ", be to make with raw materials such as sucrose, softening sweet water, fruity material, it is characterized by with milk (containing skimmed milk) or fermented milk (containing the degreasing fermented milk) and CO2 mixed gases, beverage contains the milk-containing carbonating beverage that is not less than 0.1% protein, is not less than the molten amount of CO2 gas of 1.0 times (20 ℃ time volume multiple).
On March 22nd, 2002 reported Tianjin Light Industry College fermented-milk technology by Tianjin Daily, is to utilize fresh milk, Fructus Hordei Germinatus and hops etc. to be main raw material, adopts zymamsis and lactic fermentation two-stage process, the leben of making.
Summary of the invention
With nutritious sour milk and functional raw material with to the rare benefit of human body and have addicted drinks reasonable combination, thereby sour milk and wine product are reasonably distributed and embodiment fully on nutrition and habituation.Drinking no longer is simple habituation hobby and stimulation, and the delicious food that also can obtain sense organ is simultaneously enjoyed and health protection effect.This will be a kind of new approaches and innovation to China's traditional wine culture, it also is a kind of expansion to the alcohol product notion, a kind of brand-new suitable different crowd is provided, and have mediator's body immunity function, antifatigue, improve the novel taste of sub-health population state of health and the novel product of function.
The present invention is directed to sour milk and wine product separately the complementarity in characteristics and nutrition and the hobby consider, and provide a kind of sour milk liquor series product and sour milk Wine series product that both are organically combined.
The present invention prepares by following technical scheme.
A kind of sour milk liquor series product comprises wine and sour milk, and these series product are made by following raw materials by weight percent,
Sour milk 25-72%, wine 28-75%, other material 0-15%.
A kind of sour milk Wine series product comprise wine and sour milk, and these series product are made by following raw materials by weight percent, sour milk 75-98%, wine 2-25%, other material 0-15%.
Described series product, sour milk are yogurt milks, acidophilus goat milk, a kind of in the soybean milk yoghurt; Wine is fermented wine, liquor, assembled alcoholic drinks, or in the edible ethanol one or more; Other material is oligose, organic acid, glycitols, high fructose syrup, white sugar, sweeting agent, honey, inulin, the extract of red date, hawthorn, tealeaves, wolfberry fruit, shizandra berry, semen allii tuberosi, mulberry fruit, Glossy Privet Fruit, Cordyceps sinensis, flavonoid, polyose, Radix Panacis Quinquefolii, vitamins C, stablizer, pigment, essence, water, CO
2The material of one or more in the gas.
Described sour milk liquor series product, its sour milk beer are by beer 45%, sour milk 52.8%, high fructose syrup 2.2%, through stirring evenly, and homogeneous, the degassing is handled, and filling and sealing, sterilization make does not contain CO
2Gas sour milk beer.
Described sour milk liquor series product, its sour milk grape wine are by dry red winew 61.5%, edible ethanol 3.5%, sour milk 28%, oligomeric isomaltose 4%, inulin 3%, through stirring evenly, and homogeneous, filling and sealing is handled in the degassing, sterilization makes.
Described sour milk liquor series product, its sour milk liquor is by liquor 76%, sour milk 12%, the water logging concentrated extracting solution 12% of wolfberry fruit 1.6%, shizandra berry 1.8%, semen allii tuberosi 1.2%, mulberry fruit 1.4%, Glossy Privet Fruit 1.2% makes.
Described sour milk liquor series product, its sour milk brandy is by sour milk 28.8%, brandy 70%, maltose alcohol 1.1%, green tea extract 0.01%, the aspartame trace, the grape essence trace, lentinan 0.07%, hawthorn brass 0.02% makes.
Described sour milk liquor series product, its sour milk Cheng Shiji is by sour milk 34%, whisky 60%, the aqueous extract 6% of red date 4%, hawthorn 2%, micro-caramel colorant makes.
Described sour milk Wine series product, its health care yoghourt beer beverage is by beer 12%, sour milk 76.8%, honey 2.4%, oligomeric isomaltose 4.6%, white sugar 2%, the aqueous extract 2.08% of Cordyceps sinensis 0.053%, Radix Panacis Quinquefolii 0.047%, xanthan gum 0.12% is made.
Described sour milk Wine series product, its sour milk grape wine beverage is by Dry white wine 4.578%, sour milk 87.7%, honey 1%, oligomeric isomaltose 1.5%, white sugar 5.2%, citric acid 0.011%, oxysuccinic acid 0.005%, vitamins C 0.004%, Xylo-Mucine (CMC) 0.002%, makes.
The manufacture method of sour milk liquor series product is with above-mentioned batch mixes, miniaturization, fineness＜25 micron, and homogeneous (10-60Mp), the degassing (vacuum tightness 0.07-0.09Mp), (production contains CO in can
2Need carry out gas, water during gas sour milk wine before the can mixes), seal, sour milk liquor, sour milk fruit wine, sour milk beer, sour milk brandy, sour milk whisky and other sour milk wine that 80-100 ℃ sterilization, packaging process process.
The manufacture method of sour milk Wine series product is with above-mentioned batching, mixing, miniaturization, fineness＜25 micron, and homogeneous (10-60Mp), the degassing (vacuum tightness 0.07-0.09Mp), (production contains CO in can
2Need carry out gas, water during gas sour milk wine before the can mixes), seal, sour milk liquor beverage, sour milk fruit wine drink, sour milk beer beverage, sour milk brandy beverage, sour milk whisky beverage and other sour milk Wines that 80-121 ℃ sterilization, packaging process process.
Positively effect of the present invention is, with nutritious sour milk with to the rare benefit of human body and have addicted drinks reasonable combination, and the functional raw material of cooperation integration of drinking and medicinal herbs, people are drunk and many a kind of selections, many a kind of enjoyment, the more important thing is and obtained nutrition, health care and health when drinking, make and drink not in the accumulation that is a kind of disease risk, but human body had immunomodulatory, antifatigue, raising body resistance against diseases, improve the sub-health population situation, play the functional drink of long-term maintenance human body good order and condition effect.
Embodiment
Embodiment 1. sour milk beer
Take by weighing beer 450kg, sour milk (protein content 2.9%, lipid content 3.0%) 528kg, the high fructose syrup 22kg of ethanol content 3.7% (v/v), putting into band stirring stainless steel material-compound tank stirs evenly, homogeneous after the colloidal mill miniaturization (25Mp), processing (vacuum tightness 0.09Mp) then outgases in vacuum tank, carry out filling and sealing, sterilization (sterilising conditions is decided according to the jar type, as 5113# can type sterilising conditions is: 5-20min/115 ℃ of back-pressure cooled off).What obtain that alcoholic strength is about 1.6% (v/v) does not contain CO
2Gas sour milk beer 1000kg.
Behind degassing process, fill CO as above-mentioned technology
2Can again after the gas operation then obtains containing CO
2Gas sour milk beer.
Embodiment 2. health care yoghourt beer beverages
Take by weighing beer 120kg, sour milk (protein content 2.9%, lipid content 3.0%) 768kg, honey 24kg, oligomeric isomaltose 46kg, the white sugar 20kg of ethanol content 3.4% (v/v), Cordyceps sinensis (fermentative Production) 0.53kg, the aqueous extract of Radix Panacis Quinquefolii 0.47kg, xanthan gum 1.2kg.Putting into band stirring stainless steel material-compound tank stirs evenly, wherein Cordyceps sinensis and Radix Panacis Quinquefolii add the good extracting solution of lixiviate in advance, extracting condition is: each water yield 15kg extracts three times by 50 ℃, 80 ℃, 100 ℃ orders, No. three extracting solutions are concentrated into 20.8kg and add, remove filter residue, the stablizer xanthan gum mixes adding with sugar in advance.Homogeneous after the colloidal mill miniaturization (25Mp) outgases in the vacuum tank then and handles back (vacuum tightness 0.09Mp), and material is cooled to 1-5 ℃, sneaks into CO
2Carrying out can behind the gas gets final product.Product air content 2.0-2.5 is (20 ℃ time volume multiple) doubly, and (condition is decided according to the jar type) seals, sterilizes.Obtain the CO that contains that alcoholic strength is about 0.4% (v/v)
2Gas health care yoghourt beer beverage 1000kg.
Embodiment 3. sour milk grape wine
Take by weighing the dry red winew 615kg of ethanol content 12% (v/v), edible ethanol 35kg, sour milk (protein content 2.9%, the lipid content 3.0%) 280kg of ethanol content 95% (v/v).Oligomeric isomaltose 40kg, inulin 30kg, putting into Stainless Steel Band stirring material-compound tank stirs evenly, homogeneous after the colloidal mill miniaturization (40Mp), processing (vacuum tightness 0.09Mp) then outgases in the vacuum tank, carry out filling and sealing, (condition is decided according to the jar type, as 5113# can type sterilising conditions is: 5-10min/100 ℃ of cooling) in sterilization.Obtain the dried yoghourt red wine 1000kg that alcoholic strength is about 11% (v/v).
Embodiment 4. sour milk grape wine beverages
Take by weighing Dry white wine 45.78kg, sour milk (protein content 2.9%, the lipid content 3.0%) 877kg of ethanol content 12% (v/v).Honey 10kg, oligomeric isomaltose 15kg, white sugar 52kg, citric acid 0.11kg, oxysuccinic acid 0.05kg, vitamins C 0.04kg, Xylo-Mucine (CMC) 0.02kg.Putting into Stainless Steel Band stirring material-compound tank stirs evenly, homogeneous after the colloidal mill miniaturization (30Mp), processing (vacuum tightness 0.09 Mp) then outgases in the vacuum tank, carry out filling and sealing, sterilization (condition is decided according to the jar type, as 5113# can type sterilising conditions is: 5-20min/100 ℃ of back-pressure cooled off).Obtain ethanol content and be about 0.54% (v/v), pH is＜4.5 sour grapes Wine 1000kg.
Embodiment 5. sour milk liquor
Take by weighing the sour milk 120kg of ethanol content 50% (v/v) liquor 760kg, protein content 2.9%, lipid content 3.0%, the extracting solution 120kg of wolfberry fruit, shizandra berry, semen allii tuberosi, mulberry fruit, Glossy Privet Fruit puts into band stirring stainless steel material-compound tank and stirs evenly.Wherein wolfberry fruit 16kg, shizandra berry 18kg, semen allii tuberosi 12kg, mulberry fruit 14kg, Glossy Privet Fruit 12kg, extracting condition is: each water yield 180kg extracts respectively three times by 50 ℃, 80 ℃, 100 ℃ orders, three kinds of extracting solutions are concentrated into 120kg and add, remove filter residue, homogeneous after the colloidal mill miniaturization (60Mp), outgas in the vacuum tank then and handle back (vacuum tightness 0.09 Mp), seal, obtain the health care yoghourt liquor 1000kg that alcoholic strength is about 38% (v/v).
Embodiment 6. sour milk whiskys
Take by weighing protein content 2.9%, the sour milk 340kg of lipid content 3.0%, the whisky 600kg of ethanol content 44% (v/v), red date, hawthorn extract 60kg puts into band stirring stainless steel material-compound tank and stirs evenly, red date 40kg wherein, hawthorn 20kg carries in advance and has soaked extracting solution, extracting condition is that each water yield 200kg extracts respectively two times under 80 ℃ of conditions, remove filter residue, extracting solution is concentrated into 60kg and adds, homogeneous after the colloidal mill miniaturization (60Mp), add the caramel colorant trace, the processing that outgases in the vacuum tank then, vacuum tightness 0.09Mp, seal, obtain the sour milk whisky 1000kg that alcoholic strength is about 24% (v/v).
Embodiment 7. sour milk brandy
Take by weighing the sour milk 288kg of protein content 2.9%, lipid content 3.0%, the brandy 700kg of ethanol content 44% (v/v), maltose spring 11kg, green tea extract 0.1kg, the aspartame trace, the grape essence trace, lentinan 0.7kg, hawthorn brass 0.2kg puts into band stirring stainless steel material-compound tank and stirs evenly homogeneous after the colloidal mill miniaturization (40Mp), processing then outgases in the vacuum tank, vacuum tightness 0.09Mp carries out filling and sealing, sterilization, is 5-10min/100 ℃ of cooling as 5113# can type sterilising conditions.Obtain the sour milk cognac 1000kg that alcoholic strength is about 30% (v/v).
Also can be made into sour milk yellow rice wine, sour milk rice wine or sour milk barley wine etc. according to preparation method of the present invention.
Also can be made into sour milk yellow rice wine beverage, sour milk rice wine beverage, sour milk barley wine beverage, sour milk brandy beverage, sour milk whisky beverage etc. according to preparation method of the present invention.
Claims (10)
1. a sour milk liquor series product comprises wine and sour milk, it is characterized in that these series product are made by following raw materials by weight percent,
Sour milk 25-72%, wine 28-75%, other material 0-15%.
2. sour milk Wine series product comprise wine and sour milk, it is characterized in that this beverage series product made by following raw materials by weight percent,
Sour milk 75-98%, wine 2-25%, other material 0-15%.
3. series product according to claim 1 and 2 is characterized in that sour milk is a yogurt milk, acidophilus goat milk, a kind of in the soybean milk yoghurt; Wine is fermented wine, liquor, assembled alcoholic drinks, or in the edible ethanol one or more; Other material is oligose, organic acid, glycitols, high fructose syrup, white sugar, sweeting agent, honey, inulin, the extract of red date, hawthorn, tealeaves, wolfberry fruit, shizandra berry, semen allii tuberosi, mulberry fruit, Glossy Privet Fruit, Cordyceps sinensis, flavonoid, polyose, Radix Panacis Quinquefolii, vitamins C, stablizer, pigment, essence, water, CO
2The material of one or more in the gas.
4. sour milk liquor series product according to claim 1 is characterized in that sour milk beer is by beer 45%, sour milk 52.8%, high fructose syrup 2.2%, and through stirring evenly, homogeneous outgases and handles, and filling and sealing, sterilization make.
5. sour milk liquor series product according to claim 1, it is characterized in that sour milk grape wine is by dry red winew 61.5%, edible ethanol 3.5%, sour milk 28%, oligomeric isomaltose 4%, inulin 3%, through stirring evenly, homogeneous, filling and sealing is handled in the degassing, sterilization makes.
6. sour milk liquor series product according to claim 1 is characterized in that sour milk liquor is by liquor 76%, sour milk 12%, and the aqueous extract 12% of wolfberry fruit 1.6%, shizandra berry 1.8%, semen allii tuberosi 1.2%, mulberry fruit 1.4%, Glossy Privet Fruit 1.2% makes.
7. sour milk liquor series product according to claim 1 is characterized in that sour milk brandy is by sour milk 28.8%, brandy 70%, maltose alcohol 1.1%, green tea extract 0.01%, aspartame trace, the grape essence trace, lentinan 0.07%, hawthorn brass 0.02% makes.
8. sour milk liquor series product according to claim 1 is characterized in that the sour milk whisky is by sour milk 34%, whisky 60%, red date 4%, hawthorn 2%, aqueous extract 6%, micro-caramel colorant makes.
9. sour milk Wine series product according to claim 2, it is characterized in that the health care yoghourt beer beverage is by beer 12%, sour milk 76.8%, honey 2.4%, oligomeric isomaltose 4.6%, white sugar 2%, the aqueous extract 1kg of Cordyceps sinensis 0.053%, Radix Panacis Quinquefolii 0.047%, xanthan gum 0.12% is made.
10. sour milk Wine series product according to claim 2 is characterized in that sour milk grape wine beverage is to be made by Dry white wine 4.578%, sour milk 87.7%, honey 1%, oligomeric isomaltose 1.5%, white sugar 5.2%, citric acid 0.011%, oxysuccinic acid 0.005%, vitamins C 0.004%, Xylo-Mucine 0.002%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021581592A CN1510122A (en) | 2002-12-25 | 2002-12-25 | Leben wine series products and leben wine beverage series products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021581592A CN1510122A (en) | 2002-12-25 | 2002-12-25 | Leben wine series products and leben wine beverage series products |
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| CN1510122A true CN1510122A (en) | 2004-07-07 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101781618A (en) * | 2009-01-19 | 2010-07-21 | 上海健音食品科技有限公司 | Health Irish cream prepared from eight traditional Chinese medicinal seeds and preparation method thereof |
| CN101669638B (en) * | 2009-08-20 | 2012-06-20 | 杭州六易科技有限公司 | Method for preparing milk beverage capable of adjusting enterogastric function |
| CN101151983B (en) * | 2006-09-26 | 2013-02-27 | 西北农林科技大学 | Honey whitethorn goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN104026233A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Egg yoghourt and preparation method thereof |
| CN104365841A (en) * | 2014-10-24 | 2015-02-25 | 繁昌县止然电子商务有限公司 | Green tea and red wine micro-bubble yoghourt and production method thereof |
| CN104531426A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt wine |
| JP2017085968A (en) * | 2015-11-10 | 2017-05-25 | サッポロビール株式会社 | Fruit wine and method for producing the same |
| CN107535756A (en) * | 2017-07-24 | 2018-01-05 | 南昌大学 | A kind of composite beverage and preparation method |
| JP2019041684A (en) * | 2017-09-01 | 2019-03-22 | サッポロビール株式会社 | Acidic milk beverage, acidic milk beverage base, method for producing acidic milk beverage, method for producing acidic milk beverage base, and method for improving flavor of acidic milk beverage |
| CN109497152A (en) * | 2018-11-19 | 2019-03-22 | 郑州工程技术学院 | A kind of functional beer milk shake and preparation method thereof |
| CN112725129A (en) * | 2021-02-10 | 2021-04-30 | 程栋 | Radix fici simplicissimae sour milk wine and beverage thereof |
| CN114574305A (en) * | 2022-03-04 | 2022-06-03 | 蚌埠学院 | Preparation method of sucrose-free lycium ruthenicum murr yoghurt wine |
-
2002
- 2002-12-25 CN CNA021581592A patent/CN1510122A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151983B (en) * | 2006-09-26 | 2013-02-27 | 西北农林科技大学 | Honey whitethorn goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same |
| CN101781618A (en) * | 2009-01-19 | 2010-07-21 | 上海健音食品科技有限公司 | Health Irish cream prepared from eight traditional Chinese medicinal seeds and preparation method thereof |
| CN101781618B (en) * | 2009-01-19 | 2013-08-14 | 上海健音食品科技有限公司 | Health Irish cream prepared from eight traditional Chinese medicinal seeds and preparation method thereof |
| CN101669638B (en) * | 2009-08-20 | 2012-06-20 | 杭州六易科技有限公司 | Method for preparing milk beverage capable of adjusting enterogastric function |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN103266045B (en) * | 2013-05-21 | 2014-06-04 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN104026233A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Egg yoghourt and preparation method thereof |
| CN104365841A (en) * | 2014-10-24 | 2015-02-25 | 繁昌县止然电子商务有限公司 | Green tea and red wine micro-bubble yoghourt and production method thereof |
| CN104531426A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt wine |
| JP2017085968A (en) * | 2015-11-10 | 2017-05-25 | サッポロビール株式会社 | Fruit wine and method for producing the same |
| CN107535756A (en) * | 2017-07-24 | 2018-01-05 | 南昌大学 | A kind of composite beverage and preparation method |
| JP2019041684A (en) * | 2017-09-01 | 2019-03-22 | サッポロビール株式会社 | Acidic milk beverage, acidic milk beverage base, method for producing acidic milk beverage, method for producing acidic milk beverage base, and method for improving flavor of acidic milk beverage |
| CN109497152A (en) * | 2018-11-19 | 2019-03-22 | 郑州工程技术学院 | A kind of functional beer milk shake and preparation method thereof |
| CN112725129A (en) * | 2021-02-10 | 2021-04-30 | 程栋 | Radix fici simplicissimae sour milk wine and beverage thereof |
| CN114574305A (en) * | 2022-03-04 | 2022-06-03 | 蚌埠学院 | Preparation method of sucrose-free lycium ruthenicum murr yoghurt wine |
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